Spork (1058 Valencia) is normally open for dinner only, but today it began experimenting with Sunday brunch. It's a cute little spot that used to be a dreaded KFC, the fast-food chain which introduced the spork to America, so chef/owner Bruce Binn chose his restaurant name as a tribute to that particular innovation in silverware.
Today's menu included a flavorful scramble of eggs, asparagus and pecorino tosacano cheese (pictured above; $11) served with a chunky tomato vinaigrette and the heavenly homefries that pull double-duty there at dinnertime. I had one of the best fruit salads I've had at a restaurant ($8), a medley of fresh mango, pineapple, berries, bananas, and kumquats drizzled with aged balsamic, Marcona almonds, and goat cheese.
I didn't ask my friend for a bite of the Mission Eggs ($13) which, with its pretty corn tortilla tower layered with slow roasted carnitas, broken eggs, spicy cabbage, and queso fresco that earned oohs from the other end of the table, was surely a bad call on my part.
We grabbed the large table nearest the kitchen and caught glimpses of Binn and staff preparing the food, but Spork also has a cute little window into the kitchen that's visible from the whole room.
As of today, it looks like Spork will serve brunch next Sunday and continue thereafter, but it's best to call the restaurant at 643-5000 to make sure it will be open.
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